There are now more than 5,000 pear varieties, around 700 of which come from Germany. They not only differ in appearance, taste and juice content, but are also characterized by different maturing times. There are early, middle and late varieties.
Pears are harvested from August
Autumn time is harvest time
The main season extends from August to November. Some early summer pears are ready for harvest as early as July, while winter pears characterize the low season from December to January. However, such varieties require mild winter temperatures, as their fruits freeze quickly in frost.
Pear varieties at a glance:
- summer pear: 'honey pear' and 'blood pear'
- autumn pear: 'Napoleon's Butter Pear' and 'Good Luise'
- winter pear: 'Double Phillips Pear' and 'Good Grey'
Table, cooking and cider pears
In addition to the classification of the varieties based on their ripening time, there are other categories. Cooking pears are characterized by a firm consistency. Their flesh only becomes soft during the cooking process.
These pears are considered the ancestors of table pears, which are suitable for direct consumption. They taste mostly sweet and have a subtle to strong aroma. The fruit varieties are a typical ingredient in the kitchen and are processed into pear compote and puree, or serve as an accompaniment to game dishes.
Most pears often grow on meadow orchards, standing between wild and cultivated pears. Because of the high tannin content, this fruit is suitable for the production of must and pear wine.
How pears ripen
Pears are among the climacteric fruits that produce the ripening gas ethylene. If you harvest and store pears, they will continue to ripen within the next four to 14 days. Once the ripening process has started, it can be slowed down, but not stopped. In the trade, table pears are offered ready to eat, so their shelf life is limited. The harvest maturity of the fruit is close to the time when it is ready to eat.
recognize maturity
The fruit loses its basic green color and appears yellowish when ripe. The sun-facing sides are usually reddish in color. If the flesh at the end of the stem yields slightly when pressure is applied, the fruit is ready to be eaten. Make sure the shell is undamaged and smooth. Brown spots indicate an overripe condition. Do not confuse these spots with the brown colored and rough appearing rusting. This appearance is unproblematic and typical of the 'Abate Fetel' variety.
Determine harvest maturity
The riper you pick your pears, the shorter their storage life. If you harvest the fruits unripe, they can be stored for a longer period of time. Wait for the first harvest to be ready to eat. You should process such fruits in the next three days. In the following years, this first harvest time will serve as a guide. Harvest the tree about two to three weeks in advance. This selection proves to be well storable at five to ten degrees.